• Anne-Ashley

Mexican Crack Rice

Crack rice... I know what you're thinking. How can rice be really that good? I've had Mexican rice at restaurants and I mean it's okay? Well.... this rice is better than any Mexican restaurant.  It's addicting. I don't even have to have this rice with Mexican food. I crave it.. that's how delicious it is. This recipe originated from my older sister and it had a few more steps and ingredients. I would always beg her to make this.  One night I was making stuffed peppers and wanted to spice of my plain rice but didn't have all of the original ingredients. I made do.. and I'll never go back. You get the same recipe with half the steps and ingredients. I'm down.....

With only four ingredients... you can't go wrong. It's cheap, easy and INCREDIBLE. 


  • Brown rice (I use the 10 minute boil on the stove) 

  • Chicken or vegetable broth (optional) - used for cooking the rice instead of water 

  • Cilantro paste (or fresh cilantro)

  • Jar of salsa (I prefer my brothers salsa medium found at Walmart) ** 1/4 cup of salsa per cup of rice cooked** so three cups would be 3/4 jar etc. 

  • Lime juice 

  • Salt and pepper to taste 


1. Cook the rice according the the package

2. Once cooked drain off any excess liquid. Add the correct amount of salsa per how many cups you make of rice (1/4 cup salsa per 1 cup of cooked rice) and mix well. Do not be afraid to add as much salsa as you like! 

3. Next, add in 1/2 tbs per 2 cups of cooked rice of cilantro paste (it's really up to you how much cilantro you like)

4. Add the juice from one lime or if only making a small serving of rice use half a lime) 

5. Salt and Pepper to taste

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